Drumsticks and mutton curry

Drumstick and mutton curry (Munge ki phalli aur gosht ka saalan) is a meat and vegetable combination curry. It is prepared in my home whenever drumsticks are in season. Drumstick and mutton curry is popular in Andhra and is known as Munagakaya mamsam and in Tamil Nadu as Muranggakai mutton curry. For drumstick and mutton curry, we call it as Munge ki phalli aur gosht ka mittah saalan at our home. The base for the curry is onion and tomatoes and is very easy to prepare.

In my uncle’s house there is a drumstick plant, which will be distributed to his neighbours. When the drumsticks are in plenty, everyone prepares their own dishes like drumstick sambar, drumstick curry or mixed vegetable curry. Drumsticks selected should be medium in thickness, not very thick, then it will be very dry and the seeds will be hard. As it’s inside flesh and its seed is eaten, which has to be very soft, as it is squeezed in your mouth and the outer part is thrown, sometimes even the skin part is chewed to get the juice of it (imagination of squeezing marrow bone of a mutton/lamb meat). Prepare this curry and enjoy the taste of drumstick with plain rice or roti (chapathi).

Preparation time: 10 mins

Cooking time: 40 mins

Cuisine: Andhra Pradesh

Spiciness: Medium

Serves: 3

Ingredients

  • Mutton – 500 gms
  • Drumstick (cut to medium size) – 1 or 2
  • Oil – 5 tbsp
  • Cloves – 4
  • Cinnamon stick (1 inch) – 2
  • Green cardamom - 4
  • Onion (big, chopped) – 1
  • Chilli powder – 1 1/2 to 2 tsp
  • Turmeric powder – 1/2 tsp
  • Ginger and garlic paste – 1 tbsp
  • Tomatoes (chopped) – 2 (about 250g)
  • Water – 1 cup
  • Salt - as per taste
  • Coriander leaves (chopped, optional) – 3 tbsp

Method

  • Chop onion and tomatoes. Keep it ready. Cut drumstick to 2 to 3 inch pieces. If possible, optionally peel its outer skin lightly. Wash and drain. Keep it ready.
  • Preheat the vessel or pressure cooker with oil. When it is hot, add whole spices and onion. Fry until transparent and soft.
  • Add ginger and garlic paste. Saute with onion for about 30 seconds. Add mutton pieces and roast for a further 2 to 3 mins.
  • Add chilli powder and turmeric powder. Saute for about 30 seconds. Add chopped tomatoes and roast for about 1 to 2 mins.
  • Immediately add water and mix. Close the lid and cook for 3 to 4 whistles in a pressure cooker or until the meat is almost cooked. Switch off the heat.
  • After a few mins, open the lid of pressure cooker. You can see that the mutton is cooked well and oil has separated from the curry.
  • Add the drumstick pieces and mix. Cook for about 10 to 12 mins until the drumsticks are cooked. Simmer for 10 mins.
  • Optionally, garnish with coriander leaves in the end.
  • Serve hot with plain rice, chapathi(roti), dal or rasam.

Notes

  • You can also use frozen drumsticks.
  • Prawns goes well with drumsticks. You can substitute prawns for lamb/mutton.
  • You can add 2 tsp coriander powder, if you want. I have not added while making this recipe.
  • If the drumstick is very long, then probably one is enough. It is up to you as to how drumsticks you want to use.
  • When you simmer the curry, there should be enough liquid in the vessel. This will ensure, that you get to good consistency after simmering for a while.
  • You can substitute drumsticks with potatoes/beans/arvi (small colocasia or taro root). These go very well with mutton/lamb/prawns.
  • I have cooked the lamb in the pressure cooker. You can cook in an ordinary vessel as well.
  • For vegetarians, just avoid the meat and cook with the same ingredients.

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